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Coconut Custard Pie

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Photo by Paul Sirisalee
Coconut Custard Pie 3.1 174 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 471 calories
    • Fat 30 g
    • Sat Fat 21 g
    • Cholesterol 124 mg
    • Sodium 255 mg
    • Protein 8 g
    • Carbohydrate 46 g
    • Sugar 29 g
    • Fiber 1 g
    • Iron 3 mg
    • Calcium 164 mg

Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.

Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.

 

Ingredients

  1. Check 1 14-ounce can sweetened condensed milk
  2. Check 1 13-ounce can coconut milk
  3. Check 3 large egg yolks
  4. Check 1/4 teaspoon kosher salt
  5. Check 9-inch basic flaky piecrust, parbaked
  6. Check 1/4 cup flaked or shredded coconut, toasted

Directions

  1. Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
  2. Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.